Ingredients:
This recipe is inspired by the book "The complete book of small-batch preserving" and this recipe makes four 500 ml jars. If you love pickled beets and have never tried them with cinnamon, cloves and black pepper, you will surely fall in love with this simple and delicious preserving recipe.
Ingredients
2 lbs of beets
1 cup vinegar
⅓ cup sugar
⅓ cup water
2 cinnamon sticks
16 cloves
8 large peppercorns
2 teaspoons pickling salt
Preparation
- Place 4 (500 ml) canning jars in the oven at minimum temperature for 20 minutes to sterilize. Put the lids in a small pot with boiling water to soften the rubber bands.
- Put the beets in a pot and add the water. Bring to a boil, reduce heat and simmer for 25 to 45 minutes. Then remove from heat and put under a cold stream of water. Remove the peel and cut into large pieces.
- In another pot, combine sugar, vinegar and water. Bring to a boil, stirring occasionally.
- Remove the jars from the oven and the lids from the water pot. Place 4 cloves, 2 black peppercorns, ½ cinnamon stick, ½ tsp salt and the beets in each jar.
- Add the hot liquid previously made with the sugar, vinegar and water. Leave 1 cm empty at the top of the jar. To seal, loosely put the lid on and place the jars in a pot filled with water until the jars are completely submerged. Bring to a boil and simmer for 30 minutes for 500 ml jars and 35 minutes for 1L jars.
- Remove from water and let cool to room temperature. You will hear a "pop" which means that the jar is sealed. The jars will keep for a minimum of 6 months closed. When you open them, put them in the refrigerator.
Enjoy!
